Mushroom Barley Tomato Soup On A Tight Schedule

This DELICIOUS Mushroom Barley Tomato Soup is the EASIEST way to go for the best umami results on a tight schedule. We want a umami flavored soup to remind us of the original Mushroom Barley comfort soup brought to New York Jewish Delis by Polish Jews, known in Yiddish as Krupnik.

While Krupnik contains meat, the original daily soup of the Shtetls in Eastern Europe was meat-free. As many couldn’t afford meat, they were constantly searching for ways to bypass poverty and prepare wholesome and filling dishes. Their lack of money was made up for by an abundance of resourcefulness.

According to the Jewish Daily Forward, the Jews used dried wild mushrooms to substitute for a meaty flavor in soups. Drying the mushrooms causes the break-down of their protein, thereby enhancing their umami flavor to make up for the lack of a meaty flavor.

So, let’s quickly go over these few ingredients in the recipe.

Ingredients

Tomatoes, carrots, mushrooms, and potatoes all contributre to the soup’s umami flavor.

Mushrooms –

Canned or raw. For raw mushrooms, just add them to the initail sauteing of the onions Suate for around 5 minutes over a high heat.

Onions –

Meatless soup always tastes the best to me when you begin the cooking process by sauteing or frying some chopped onion until they are translucent.

Carrots –

Diced carrots are sauteed to extract their sweetness and colors into the soup.

Parsely Leaves –

Chopped. Sub with cilantro leaves or minced celery leaves!

Tomatoes –

I love to fiddle with tomato contents. Sometimes I add freshly coarsely grated tomatoes, or cubed tomatoes. Other times, when I’m on a tight schedule, I’ll toss a can of crushed or cubed tomatoes and add to that tomato paste. While yet again, on other occasions I’ll alterante. I guess it just depends on my mood and on the flavors I imagine I will taste when the dish is ready. Feel free to do your own fiddling. If you choose raw tomatoes, add them to the frying/sauting of the onion, way before adding the water. For crushed tomatoes, and/or tomato paste, then just follow the instructions in the recipe below.

Pure Date Syrup –

I always add pure date syrup when I use sugar-free tomato contents and I need to add sweetness to rid of the bitter tang of the tomatoes. If you want sugar, just add a bit to taste.

Pearl barley –

Pearl barley is polished, or what’s known as ‘hulled’, where the outer (harder) bran is removed. This process reduces its cooking-time, which means that there is no need for a pre-soak to soften the grains.

For firmer vegetables and chewier barley grains, cook only 30-40 minutes from the initial boiling time. For softer barley, cook longer.

Kosher salt –

It’s unprocessed minerals add great flavors to any dish. I always prefer Kosher salt over table or sea salt as often as possible.

Black Pepper –

We add much more than called for in the recipe. It really depends on your preference.

Water –

You can add chicken stock or broth if having a vegan or pareve soup is of unimportance to you.

Lemon Juice –

If you want a bit of a sweet and sour tang. The amount you add is up to you. I’d suggest adding a bit more at a time while the soup is still simmering. Taste and adjust. Alternatively, you can eliminate the lemon juice all together.

Vegan Mushroom Barley Vegetable Soup

If you have a non-stick pot, you’re in luck! You’d only need 2 tablespoons of oil for the entire recipe.

However, if not, follow the recipe instructions for more detailed info.

Hearty Tomato Mushroom Barley Soup

Equipment

• large high-rimmed non-stick pot
• ladle
• mixing spoon
• cutting board
• vegetable knife

Enjoy!

I’d love for you to share your thoughts in the comments section below.

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Vegan Soups:

Vegan Split Peas Soup – Vintage

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Meaty Soups:

Chicken Balls Soup – Persian Gondi

Kubbeh Soup

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